Lemon Garlic Roasted Chicken Thighs (Print Version)

Succulent lemon garlic chicken thighs roasted with crispy potatoes for a comforting meal.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper

→ Marinade

04 - 3 tablespoons olive oil
05 - 4 cloves garlic, minced
06 - Zest of 1 lemon
07 - Juice of 1 lemon
08 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
09 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
10 - 1 teaspoon paprika

→ Vegetables

11 - 1.5 pounds baby potatoes, halved
12 - 1 medium red onion, cut into wedges

→ Garnish

13 - Fresh parsley, chopped (optional)
14 - Lemon wedges (optional)

# Directions:

01 - Set the oven to 425°F (220°C) to warm up.
02 - Pat the chicken thighs dry with paper towels and season all sides evenly with salt and pepper.
03 - Combine olive oil, minced garlic, lemon zest and juice, thyme, rosemary, and paprika in a large bowl; whisk until uniform.
04 - Add the chicken thighs into the marinade, ensuring each piece is thoroughly coated; let rest for at least 10 minutes to absorb flavors.
05 - On a large baking sheet or roasting pan, toss the halved potatoes and red onion wedges with a drizzle of olive oil, salt, and pepper.
06 - Place the marinated chicken thighs skin-side up atop the vegetables; pour any remaining marinade evenly over all components.
07 - Cook in the heated oven for 40 to 45 minutes until chicken is golden and reaches an internal temperature of 165°F (74°C), and potatoes are tender.
08 - For a crispier skin, broil the dish on high for 2 to 3 minutes at the end of roasting.
09 - Sprinkle chopped fresh parsley and serve with lemon wedges as desired.

# Expert Tips:

01 -
  • The chicken thighs stay impossibly juicy while the skin crisps up golden—no dry, rubbery disappointments.
  • Everything roasts on one pan, so cleanup is almost as easy as the cooking itself.
  • Lemon and garlic do the heavy lifting, making even a basic weeknight feel like you tried much harder than you did.
02 -
  • Pat that chicken skin completely dry, or it will steam instead of crisp—I learned this the hard way on a date night that could have gone better.
  • Don't skip the 10-minute minimum marinate time, even when you're in a hurry; the difference between good and transcendent happens in those few minutes.
  • Check the chicken temperature with a thermometer rather than guessing—bone-in thighs can look done on the outside while still being slightly underdone inside.
03 -
  • If your oven runs cool, bump the temperature up to 450°F and check things five minutes earlier than you think you need to.
  • The pan juices are liquid gold—pour them over everything before serving, or strain and chill them to use as a base for quick gravy.

Go Back